Slow-Cooker Beef Stew

Directions

In a large, heavy fry pan over medium heat, cook the bacon, stirring often, until crisp, about 5 minutes. Transfer to a paper towel–lined plate and set aside. Pour off the fat from the pan.

Season the beef generously all over with salt and pepper, then place in a large plastic bag, add the flour and shake the bag to coat the beef evenly. Remove the meat from the bag and shake off the excess flour.

In the fry pan over medium-high heat, warm the oil. Working in batches to avoid crowding, add the beef and sear, turning as needed, until browned all over, 8 to 10 minutes per batch. Using a slotted spoon, transfer the beef to a slow cooker.

Pour off most of the fat in the pan and return the pan to medium-high heat. Add the garlic and cook, stirring, for 1 minute. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Add the stock, thyme and bay leaves, then pour the contents of the pan over the beef. Stir in the carrots. Cover and cook on low for 6 hours.

Add the mushrooms and pearl onions, submerging them in the liquid. Re-cover and continue to cook on the low setting for 1 hour longer. The beef and vegetables should be very tender.

Remove and discard the bay leaves and thyme. Let the stew stand for a few minutes, then use a large spoon to skim the fat from the surface. Stir in the bacon, ladle the stew into warm shallow bowls, garnish with the parsley and serve. Serves 6.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)